Friday, September 08, 2006
Berry and Peach Tiramisu
So in the heat of the summer I did not want to bake but I needed to make a dessert for a party. What is a girl to do?
Well, make Tiramisu I guess. But what about the lure of all those fresh berries and stone fruits calling to me? Fruit Tiramisu!
I don't have an exact recipe but it is such a leniant recipe that it will be okay.
1-1 1/2 cups Peach Schnapps
1/2 cup mint, chiffonade
3/4 cup sugar
1 cup heavy cream
1- 1 1/2 cups mascarpone cream
1 package Lady Fingers
1 cup raspberries
2 cups blueberries
Peal and pit the peaches. Cut into thin wedges. In a small saucepan, add the peaches, about 1/2 cup of the schnapps, mint and 1/2 cup of sugar. Cook until the peaches are really broken down into a jam. Remove from the stove and pour into a large bowl.
While the peaches are cooking, quickly whip together the two creams and add the remaining sugar. In a medium bowl, combine half the raspberries and blueberries and mash up a bit. Leave the remaining berries whole.
Once the jam is cooked, spread half of the jam into a square pan (9”x9”). Add the remaining schnapps into the remaining jam and stir to combine. Dunk each of the ladyfingers into the mixture so that they are all coated. It is best if you coat them one at a time. Place 8 or 10 ladyfingers onto the jam mixture in the bottom of the pan. Spoon half the cream mixture over the ladyfingers. Spoon the macerated berries on top of the cream. Place the remaining 8 or 10 ladyfingers on top of the berries. Spread on the remaining creams. Carefully place the whole berries on top so it looks pretty or just toss them on for a more rustic look.
Cover with plastic wrap and place in the refrigerator. Let it rest for 12-18 hours so that ladyfingers can soak up the liquids and get all soft and turn into a sponge cake.